Brandon Burton at The Spice House has been busy coming up with some great tasty concoctions using the exotic array of spices where he works. He's been gracious enough to share his inventions with the world. If you try any of these, drop me a line and let me know how you like it. I'll let Brandon give the details in his own words.
The Curry Martini
(Hey why not...there are onions in martinis, why not a good curry?)
Take one half level teaspoon of Garam Masala (Northern East Indian Curry) or standard yellow Sweet Curry, and stir it into either a shaker full of room temperature gin or God forbid even vodka! Leave it sit on your counter top for five full days. Make sure to stir it once every day. Note that the curry mixture will never really dissolve. After a minimum of five days, put the shaker in the freezer to use on the weekend! When you are ready, take the shaker out of the freezer, add your vermouth if you like, then stir, pour ever so slowly, and serve. I find that most of the curry mixture will settle to the bottom of the shaker if you pour slowly. Your martini glass should be frozen as well. I find no need to garnish this unique martini, as it is already well flavored with a wide variety of spices from the curry. For a further twist, use a hot curry!!
The Vanilla Martini
At The Spice House we import three different types of vanilla beans; Mexican, Madagascar, and Tahitian. The Mexican vanilla used to be some of the best, but has fallen way behind the others in recent years. The Madagascar is now the standard, and the Tahitian is the absolute top of the line! Take one vanilla bean (I suggest a Tahitian) and place it in a martini shaker full of gin, or yes even vodka. Leave it sit at room temperature, with the top on tight, for a full two weeks at least. The longer you wait the stronger the vanilla taste will be. After at least two weeks, put the shaker in the freezer overnight. When you are ready, take out your shaker, add a cherry if you like to garnish, and gently pour into a frozen martini glass for refreshing enjoyment!
The Mulled Spice Martini
Normally our mulled spice mixture is used to make a holiday spiced wine or apple cider, but I had a different idea . . . why not a spiced martini for the holiday season? Take a tablespoon of a good mulled spice mixture and simmer it on the stove in a half inch of water for about one minute. Strain the spice mixture and then stir it into a shaker full of gin or, gasp, even vodka. Let the shaker sit out in room temperature for at least a full week. Then put the shaker in the freezer overnight and it is ready to serve the next day. Just remember to pour slowly and the spice mixture will remain it the bottom of the shaker. I find martine strainers too large as they let too much of the spice mixture into your glass. I don't garnish this one with anything as it is full of complex flavors already.
Brandon Burton at 